Brown Sugar Shortbread Cookies

I love shortbread cookies.  But as a kid I thought they were a boring cookie, the only reason to eat one is because it was shaped like the girlscout logo, right?  My mom got a box of Walkers shortbread cookies every Christmas as a “treat” I was like, WHAT?  BUT as an adult I LOVE them.  The subtle flavor, great crunch, and buttery goodness.. Mmmmm

As I’ve made various “fancy” recipes over the years I’ve found I like it simple and classic, no extra flavorings or fillers.  3 ingredients of goodness.  BUT instead of regular sugar I swap it for brown sugar, it’s subtle but AMAZING! No seriously, this is my go too recipe for a subtle sweet treat and I ALWAYS have the ingredients at home!

I love these with hot chocolate AND, of course, when I want to take it from Mmmm to Ahhhh I dip them in chocolate.  Let’s face it, I dip almost everything in chocolate.  The chocolate dresses them up for serving on pretty plates!  This recipe also makes a GREAT base for a fruit tart, or base for homemade twix, seriously to die for.

Brown Sugar Shortbread Cookies

these shortbread cookies are so easy to make with just 3 ingredients and they are delicious

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 18 cookies

Calories: 182kcal

Author: Ashlee Marie

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Ingredients

• 1 C butter softened
• 3/4 C packed light brown sugar
• 2 1/4 C all-purpose flour

US Customary - Metric

Instructions

• Preheat oven to 350F.
• In your mixer beat butter until fluffy.
• Add brown sugar and mix well.
• Add flour and mix just until a dough forms
• Knead until smooth.
• Spread into a 9-inch square pan, pressing down firmly or pat 1/3-in.-thick rectangle measuring 11 in. x 8 in
• Create as smooth a surface as possible for pretty cookies
• Score dough lightly with a knife, marking where you'll cut your cookies.
• Pierce the dough with a fork, if desired (it's pretty).
• Bake for 30-35 minutes, until shortbread is lightly browned all over.
• While the shortbread is still hot, use a sharp knife to cut shortbread all the way through along the lines you scored prior to baking.
• Allow shortbread to cool completely once it has been cut.
• When cool, shortbread pieces should break apart very easily.
• Store in an airtight container.
• *optional - dip in melted dark chocolate, Mmmmm

Video

Nutrition

Serving: 0g | Calories: 182kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 31mg | Fiber: 0g | Sugar: 8g | Vitamin A: 315IU | Calcium: 13mg | Iron: 0.8mg

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Ohhhh I also use these to eat my buttery caramel sauce straight of the jar, oh YEAH!  Do you have a treat you didn’t love as a child but do now as an adult?  Do you have a favorite recipe you like to swap out the sugar for brown sugar?

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